Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
2- 3 hours
2- 3 hours
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
1- 2 Weeks